Get ready for the ultimate appetizer mash-up! These Jalapeno Popper Eggrolls take the creamy, cheesy, and spicy goodness of a classic jalapeno popper and wrap it in a shatteringly crisp, deep-fried egg roll wrapper. They are utterly irresistible and vanish quickly at any party.
These perfectly crispy eggrolls are stuffed with a warm, spicy-cheesy filling and are best served piping hot alongside a cool, creamy Ranch dressing for dipping.
Recipe Details
This recipe delivers a satisfying crunch and a comforting, spicy interior that everyone will love.
- Flavor Profile: Rich and savory, balanced by the tang of cream cheese, the sharpness of cheddar, and a fresh kick of spicy jalapeno.
- Textures: The filling is incredibly smooth and gooey, while the wrapper provides a golden, delicate, and ultra-crispy crunch.
- Time Commitment: The active time is fast, about 15 minutes of prep and 10 minutes of frying, making it perfect for last-minute entertaining.
- Difficulty Level: Easy to Medium. The filling is simple to mix, but the rolling technique and deep-frying require careful attention to oil temperature.
What You’ll Need
To make these addictive appetizers, you’ll need a simple filling base of soft cheeses, fresh heat from the diced jalapenos, and, of course, the crispy egg roll wrappers. Since this recipe involves frying, ensure you have enough high-heat vegetable oil and a reliable thermometer.
Ingredient Notes
A few key tips will help you get the filling texture just right and ensure easy rolling:
- Cream Cheese – It is essential that the cream cheese is fully softened to room temperature. This ensures it combines smoothly and evenly with the shredded cheddar, resulting in a perfectly creamy filling.
- Sharp Cheddar Cheese – Use a good quality, sharp cheddar. We recommend shredding your own block of cheese, as pre-shredded varieties can sometimes contain starches that prevent the filling from melting as smoothly.
- Jalapeño Peppers – For best results, seed and finely dice the peppers. Removing the seeds significantly controls the heat level, allowing the fresh, vegetal flavor of the pepper to shine through the rich cheese filling.
- Egg Roll Wrappers – These are thicker and more resilient than spring roll wrappers, which is crucial for holding the generous amount of filling without tearing during frying.
Add-ins and Substitutions
These Jalapeno Popper Eggrolls are delicious as is, but you can always tailor the filling slightly without changing the frying method:
- Cheeses: Substitute the sharp cheddar with Monterey Jack or Pepper Jack for a slightly different melt and an extra hint of heat.
- Herbs: Stir in a tablespoon of finely minced fresh chives or a half teaspoon of dried oregano into the filling mixture for an aromatic boost.
- Spices: Add a small dash of smoked paprika along with the garlic powder to give the creamy filling a subtle smoky depth.
How to Make Jalapeno Popper Eggrolls
Follow these simple steps for perfectly crispy, golden-brown eggrolls filled with that famous creamy popper mixture.
- Prepare the Filling: To a large mixing bowl, add the 8 ounces of softened cream cheese, 1 cup (113g) shredded sharp cheddar cheese, 4 large seeded and finely diced jalapeno peppers, and 1 teaspoon of garlic powder. Use a rubber spatula or wooden spoon to mix until all the ingredients are fully and well combined into a homogenous mixture.
- Fill the Wrappers: Working with one egg roll wrapper at a time, place approximately 1/3 cup of the cheesy jalapeno mixture onto the center of the wrapper.
- Roll and Seal: To roll the eggroll, lightly wet the edges of the wrapper with a small amount of water. Fold up the bottom corner of the wrapper to completely cover the filling. Next, fold in the right and left corners toward the center, pressing lightly to secure the folds. Tightly roll the wrapper from the bottom up until the filling is fully enclosed and all edges are sealed. Repeat with the remaining wrappers and filling.
- Heat the Oil: In a deep pot, Dutch oven, or deep fryer, heat 2 to 3 inches of vegetable or canola oil to exactly 350°F. Use a thermometer to monitor the temperature closely.
- Fry the Eggrolls: Working with 2 to 3 egg rolls at a time, carefully place them into the hot oil. Fry the egg rolls until they are beautifully golden brown, which should take approximately 2 to 3 minutes per side.
- Drain and Serve: Remove the egg rolls from the oil using tongs and immediately place them on a paper towel-lined plate to drain off any excess oil. Before frying the next batch, ensure the oil is reheated and maintained at 350°F. Serve the finished egg rolls hot, with Ranch dressing for dipping.
Pro Tip: Maintaining the oil temperature at precisely 350°F is the most crucial step! If the oil is too cool, the eggrolls will absorb oil and become greasy. If it’s too hot, the wrappers will brown before the creamy filling has a chance to heat up and melt completely.
Recipe Tips
Use these pointers to guarantee the best results when frying and serving your popper eggrolls:
- Seal Tightly: Ensure the edges of the wrapper are completely sealed when rolling. This prevents the filling from escaping and bubbling into the hot oil, which can cause dangerous splatter and mess up your oil.
- Fry in Batches: Never overcrowd the pot. Frying 2 or 3 eggrolls at a time ensures the oil temperature remains stable at 350°F and allows the eggrolls to crisp evenly without steaming.
- Use Fresh Oil: Start with fresh vegetable or canola oil. The cleaner the oil, the cleaner and crisper the final product will taste.
- Serve Immediately: These are best served within 5-10 minutes of frying while the wrappers are at their crispiest and the cheese filling is molten hot.
FAQs
Q: Can I bake these instead of frying? A: To achieve the best flavor and texture of a traditional Jalapeno Popper Eggroll, frying is highly recommended. You can use an air fryer or oven at 375°F for a slightly less crispy result, but the filling may leak and the wrappers may not brown as evenly as they do with frying.
Q: How can I adjust the spice level? A: The recipe uses seeded jalapenos, which provides flavor with mild heat. If you prefer them spicier, include some of the jalapeno seeds or the inner white membrane (where most of the heat resides). For a milder flavor, use fewer jalapenos or substitute one with a finely diced green bell pepper.
Q: What is the best way to reheat leftovers? A: The best way to reheat leftovers and restore their crispy texture is in a toaster oven or air fryer at 350°F for about 5-7 minutes. Do not use a microwave, as it will make the wrappers soft and soggy.
Serving Suggestions
The creamy texture and spicy kick of these eggrolls pair well with cool, tangy sauces and fresh sides:
- Cool, Creamy Ranch Dressing (as directed in the recipe!)
- Sour Cream or Plain Greek Yogurt for a tangy dip.
- Sweet Chili Sauce to offer a sweet and spicy contrast.
- A side of fresh coleslaw or a mixed green salad to cut through the richness.
- Simple French fries or onion rings for a classic pub food pairing.
Make This Recipe in Advance
The filling is ideal for making ahead, which dramatically cuts down on your assembly time before a party!
You can prepare the entire cream cheese and jalapeno filling mixture up to 2 days in advance. Store it in an airtight container in the refrigerator. When you are ready to assemble, allow the mixture to sit at room temperature for about 15 minutes before filling the wrappers so it’s easier to handle. While you can pre-assemble the eggrolls, we highly recommend frying them immediately after rolling for the crispiest result, as the moisture from the filling can start to soften the wrappers over time.
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Jalapeño Popper Eggrolls (Crispy Deep-Fried Appetizer)
- Total Time: 25 minutes
- Yield: 12-14 eggrolls 1x
Description
These Jalapeño Popper Eggrolls are the ultimate appetizer mash-up! They take the creamy, cheesy, and spicy goodness of a classic jalapeño popper and wrap it in a shatteringly crisp, deep-fried egg roll wrapper. Stuffed with a warm, molten cheese filling, they are utterly irresistible and guaranteed to be the first appetizer to disappear at any party.
Ingredients
Filling
- 8 ounces cream cheese, fully softened to room temperature
- 1 cup sharp cheddar cheese, shredded (about 113g)
- 4 large jalapeño peppers, seeded and finely diced
- 1 teaspoon garlic powder
Assembly and Frying
- 1 package egg roll wrappers
- 2–3 inches vegetable or canola oil, for frying
- Ranch dressing, for serving
Instructions
Step 1: Prepare the Filling
To a large mixing bowl, add the 8 ounces of softened cream cheese, 1 cup shredded sharp cheddar cheese, 4 large seeded and finely diced jalapeno peppers, and 1 teaspoon of garlic powder. Use a rubber spatula or wooden spoon to mix until all the ingredients are fully and well combined into a homogenous mixture.
Step 2: Fill the Wrappers
Working with one egg roll wrapper at a time, place approximately 1/3 cup of the cheesy jalapeno mixture onto the center of the wrapper.
Step 3: Roll and Seal
Lightly wet the edges of the wrapper with a small amount of water. Fold up the bottom corner of the wrapper to completely cover the filling. Next, fold in the right and left corners toward the center. Tightly roll the wrapper from the bottom up until the filling is fully enclosed and all edges are firmly sealed. Repeat with the remaining wrappers and filling.
Step 4: Heat the Oil
In a deep pot, Dutch oven, or deep fryer, heat 2 to 3 inches of vegetable or canola oil to exactly $350^circ ext{F}$. Use a thermometer to monitor the temperature closely.
Step 5: Fry the Eggrolls
Working with 2 to 3 egg rolls at a time, carefully place them into the hot oil. Fry the egg rolls until they are beautifully golden brown, which should take approximately 2 to 3 minutes per side.
Step 6: Drain and Serve
Remove the egg rolls from the oil using tongs and immediately place them on a paper towel-lined plate to drain off any excess oil. Serve the finished egg rolls piping hot, with Ranch dressing for dipping.
Notes
Max Crispiness: The most crucial step is maintaining the oil temperature at precisely 350F. If the oil is too cool, the eggrolls will absorb oil and become greasy.
Prep Ahead: You can prepare the entire cream cheese and jalapeno filling mixture up to 2 days in advance and store it in the refrigerator.
Spice Level: To make them spicier, include some of the jalapeno seeds or the inner white membrane in the filling. For a milder flavor, use fewer jalapenos or substitute one with a finely diced green bell pepper.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Fusion / American
Nutrition
- Serving Size: 1 eggroll
- Calories: 225
- Sugar: 1g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: Jalapeno Popper Eggrolls, Fried Appetizers, Cream Cheese Dip, Spicy Appetizer, Easy Party Food, Deep Fried Snacks
